Garlic Butter Steak Bites with Mashed Potatoes, Broccoli Florets, and Cheddar Bay Biscuits
Therefore, indulge in garlic butter steak bites with mashed potatoes, broccoli florets, and cheddar bay biscuits for a comforting and surprisingly easy meal. This classic combination offers a perfect balance of protein, carbs, and vegetables, making it a satisfying and well-rounded dinner option. The beauty of this dish lies in its versatility. It can be whipped up for a quick weeknight meal or dressed up for a special occasion.
This comprehensive guide will walk you through every step of creating this restaurant-worthy dish at home. From selecting the perfect cut of steak to achieving a flavorful garlic butter sauce and creamy mashed potatoes, we'll cover all the details to ensure a successful culinary experience. So, grab your ingredients, fire up the stove, and get ready to indulge in a meal that's sure to tantalize your taste buds!
Choosing the Perfect Steak
The foundation of this delectable dish is undoubtedly the steak bites. But with so many cuts to choose from, selecting the right one can be overwhelming. Here's a breakdown of three popular steak options ideal for this recipe, considering factors like flavor, tenderness, and price:
- Ribeye: Renowned for its rich marbling, ribeye steak bites deliver exceptional tenderness and intense beefy flavor. The marbling also contributes to a juicy and flavorful end result. However, ribeye tends to be on the pricier side.
- New York Strip: Another excellent choice, New York strip offers a good balance of tenderness and flavor. It boasts a slightly less marbled texture compared to ribeye, resulting in a slightly firmer bite but still delivers a satisfyingly juicy and flavorful steak bite. Generally, New York strip falls within a moderate price range.
- Sirloin: The most budget-friendly option of the three, sirloin is a leaner cut with a slightly chewier texture. While it may not be as intensely flavorful as ribeye or New York strip, marinating (covered in the next section) can significantly enhance its flavor and tenderness.
Pro Tip: Regardless of the cut you choose, aim for steaks with at least some marbling for optimal flavor and tenderness.
When it comes to quantity, a good rule of thumb is 6-8 ounces of steak per person, depending on desired appetite and whether you're serving additional sides.
Marinating the Steak Bites (Optional)
Marinating your steak bites adds an extra layer of flavor and can help tenderize tougher cuts, like sirloin. While not strictly necessary, marinating can elevate your dish to the next level.
We'll cover the benefits and some simple marinade options:
Benefits of Marinating:
- Enhanced Flavor: Marinades infuse the steak with additional flavors from herbs, spices, and acids.
- Tenderized Meat: Enzymes in acidic ingredients like lemon juice or vinegar help break down muscle fibers, resulting in a more tender and juicy steak bite.
Simple Marinade Options:
- Italian Dressing: A quick and convenient option. The classic Italian dressing flavors like oregano, garlic, and herbs readily penetrate the steak.
- Worcestershire Sauce Marinade: This marinade utilizes the umami-rich Worcestershire sauce along with olive oil, garlic, and a pinch of brown sugar for a savory and slightly sweet flavor profile.
- Herb Marinade: Fresh herbs like rosemary, thyme, and parsley, combined with olive oil, garlic, and a squeeze of lemon juice, create a fresh and fragrant marinade.
Marinating Time:
The ideal marinating time depends on the thickness of your steak bites. For thinner cuts (around ½ inch thick), 30 minutes to 1 hour is sufficient. Thicker cuts (¾ inch or more) can benefit from marinating for 2-3 hours, but be mindful not to marinate for too long as the acidic components can start to break down the steak's texture.
Tips:
- Marinate the steak bites in a covered container in the refrigerator to ensure even absorption of flavors and maintain food safety.
- Discard the marinade after use to avoid cross-contamination.
Cooking the Garlic Butter Steak Bites
Now it's time to sear those steak bites and create a delectable garlicky sauce! This section will explore two methods for cooking the steak: pan-frying and oven-baking.
Pan-Frying Steak Bites:
This method offers a delicious caramelized crust on the steak and allows for easy control over the cooking temperature. Here's what you'll need for successful pan-frying:
- The Right Pan: Opt for a heavy-bottomed pan like a cast iron skillet. Cast iron distributes heat evenly and retains heat exceptionally well, ensuring a perfect sear.
- High Heat is Key: Preheat your pan over medium-high heat. You want the pan to be very hot before adding the steak bites to achieve a quick sear that locks in the juices.
- Searing Technique: Pat the steak bites dry with paper towels to remove excess moisture, which can hinder browning. Once the pan is hot, add a drizzle of high smoke point oil (avocado oil or grapeseed oil are good choices). Sear the steak bites undisturbed for 1-2 minutes per side, depending on the desired doneness (see reference below for cooking times).
Cooking Time for Pan-Seared Steak Bites:
| Desired Doneness | Internal Temperature | Cooking Time per Side |
|---|---|---|
| Rare | 125°F (52°C) | 1-1.5 minutes |
| Medium-Rare | 135°F (57°C) | 2-2.5 minutes |
| Medium | 145°F (63°C) | 3-3.5 minutes |
Oven-Baking Steak Bites:
This method is a great option for cooking larger quantities of steak bites or if you prefer a more hands-off approach.
- Preheat the oven to 400°F (200°C).
- Toss the steak bites with a tablespoon of olive oil and season generously with salt and pepper.
- Arrange them on a baking sheet in a single layer and bake for 10-12 minutes for medium-rare, adding a few extra minutes for desired doneness.
Flavorful Garlic Butter Sauce:
No garlic butter steak bites are complete without a decadent sauce! Here's what you'll need:
- Butter
- Garlic, minced
- Fresh herbs (optional: parsley, thyme)
- Lemon juice (optional)
The key is to add the garlic butter sauce towards the end of cooking to prevent the garlic from burning. For pan-frying, add the butter, garlic, and herbs to the pan after searing the steak bites. Let the butter melt and cook for about 30 seconds until fragrant. Tilt the pan slightly and spoon the garlicky butter over the steak bites to coat them. For oven-baked steak bites, brush or spoon the garlic butter mixture over the steak bites during the last few minutes of baking.
Pro Tip: If you're concerned about the garlic burning, remove the steak bites from the pan and keep them warm on a plate. Then, prepare the garlic butter sauce in the pan and spoon it over the steak bites before serving.
Creamy Mashed Potatoes
Now that we've tackled the succulent steak bites, let's move on to the comforting mashed potatoes! Mashed potatoes are a classic side dish that perfectly complements the richness of the steak. Here, we'll delve into choosing the right potatoes, achieving the perfect texture, and adding some flavor variations.
Choosing the Right Potato:
- Russet Potatoes: These are your best bet for creamy mashed potatoes. Russet potatoes have a high starch content, which breaks down during cooking, creating a light and fluffy texture.
- Alternatives: While russet potatoes are ideal, Yukon Gold potatoes can also be used. They offer a slightly denser texture and more buttery flavor compared to russet potatoes.
Boiling the Potatoes:
- Cut the potatoes: Cut the potatoes into evenly sized cubes or chunks for even cooking.
- Salting the water: Add salt to the water before boiling. Salting the water seasons the potatoes from within and enhances their natural flavor.
- Boiling method: Bring the water to a boil, then reduce heat and simmer the potatoes until fork-tender. This typically takes 15-20 minutes depending on the size of the potato pieces.
Pro Tip: Don't overcook the potatoes! Overcooked potatoes become mushy and can lead to gluey mashed potatoes.
Transforming the Potatoes into Creamy Mash:
- Drain and dry: Once the potatoes are cooked through, drain them thoroughly and return them to the pot. Let them sit for a minute or two over low heat to allow any excess moisture to evaporate. This step helps achieve a lighter and fluffier texture.
- Mashing technique: Use a potato masher or a hand mixer on low speed to mash the potatoes. Avoid over-mashing, as this can make the potatoes gluey. You can leave some small chunks for a bit of texture.
Creamy Additions:
- Butter and milk: These are the classic additions for creamy mashed potatoes. Start with a knob of butter and a splash of milk, and gradually add more until you reach your desired consistency.
- Sour cream: For an extra tangy and creamy flavor, add a dollop of sour cream along with the butter and milk.
Flavor Variations:
- Roasted Garlic: For a deeper garlic flavor, roast a few garlic cloves wrapped in foil alongside the potatoes. Mash the roasted garlic cloves with the potatoes for an intensely garlicky mash.
- Cheddar Cheese: Add shredded cheddar cheese to the mashed potatoes for a cheesy twist. This is a crowd-pleasing variation that pairs beautifully with the steak bites.
- Fresh herbs: Chopped chives or parsley add a fresh pop of flavor to the mashed potatoes.
Remember: Seasoning is key! Taste your mashed potatoes throughout the process and adjust salt and pepper to your preference.
Steaming Broccoli Florets
Broccoli florets add a welcome pop of color, freshness, and essential nutrients to this complete meal. Steaming is an excellent way to cook broccoli, preserving its vibrant green color and crisp-tender texture.
Here, we'll explore two methods for steaming broccoli florets: using a stovetop steamer and the microwave.
Stovetop Steaming:
- Prepare the steamer: Fill a saucepan with about 1 inch of water. Place a steamer basket or colander inside the pan, ensuring it doesn't touch the water.
- Prepare the broccoli: Wash and cut the broccoli florets into bite-sized pieces.
- Bring to a simmer: Bring the water in the saucepan to a simmer.
- Steam the broccoli: Add the broccoli florets to the steamer basket and cover the pan with a lid. Steam the broccoli for 5-7 minutes, or until crisp-tender. The florets should be bright green and easily pierced with a fork.
- Seasoning: Once cooked, remove the broccoli from the steamer and transfer it to a serving dish. Season with a drizzle of olive oil, salt, and pepper to taste.
Microwave Steaming:
- Prepare the broccoli: Similar to stovetop steaming, wash and cut the broccoli florets into bite-sized pieces.
- Place in a microwave-safe dish: Add the broccoli florets to a microwave-safe dish with a lid or a tightly wrapped sheet of plastic wrap.
- Add a little water: Add a splash of water (about 1-2 tablespoons) to the dish to create steam.
- Microwave on high: Microwave the broccoli on high power for 2-3 minutes, depending on the amount of broccoli and your microwave wattage.
- Check for doneness: Carefully remove the dish from the microwave (it will be hot!) and check the broccoli for doneness. If it's not quite crisp-tender, microwave for additional 30-second intervals until cooked through.
Pro Tip: Steaming time can vary depending on the size of your broccoli florets. It's always best to start with a shorter cooking time and check for doneness to avoid overcooked, mushy broccoli.
Homemade Cheddar Bay Biscuits
For an extra special touch, consider whipping up a batch of homemade cheddar bay biscuits to complete this comforting meal. Homemade biscuits undeniably elevate the dish, but they do require some additional time and effort.
If you're short on time or new to baking, there's absolutely no shame in opting for store-bought cheddar bay biscuits. They offer a delicious and convenient alternative that still complements the steak bites and other elements perfectly.
Here are some resources to get you started with homemade cheddar bay biscuits:
- Insert a link to your favorite homemade cheddar bay biscuit recipe here (if applicable).
- You can also search online for various cheddar bay biscuit recipes that suit your skill level and preferences.
Assembling and Serving the Dish
Now that all the components are prepared, it's time to assemble and enjoy this delightful dish!
Presentation:
Plating can significantly enhance the visual appeal of your dish. Here are some ideas for a restaurant-worthy presentation:
- Arrange the steak bites on a bed of creamy mashed potatoes.
- Top them with a generous portion of steamed broccoli florets.
- If you opted for homemade cheddar bay biscuits, place one or two biscuits alongside the steak and mashed potatoes.
- Garnish with a sprinkle of fresh chopped herbs like parsley or chives for a pop of color.
Garnishing Options:
- Fresh herbs (parsley, chives)
- A drizzle of balsamic glaze (for the steak bites)
- Grated Parmesan cheese (over the mashed potatoes)
Remember: Don't be afraid to get creative and personalize your plate to your liking!
Tips and Variations
Leftovers:
- Steak bites and mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.
- Leftover broccoli florets are best consumed within 1-2 days and can be reheated in the microwave or steamed again for a few seconds.
- Leftover cheddar bay biscuits can be stored at room temperature in an airtight container for up to 2 days or frozen for longer storage.
Dietary Modifications:
- Gluten-free: Opt for gluten-free steak and use a gluten-free biscuit recipe or store-bought gluten-free biscuits.
- Low-carb: Skip the mashed potatoes and broccoli florets, or choose cauliflower rice instead of mashed potatoes for a lower-carb alternative.
Adding Vegetables:
- Feel free to incorporate additional roasted or steamed vegetables like asparagus, green beans, or bell peppers for a more colorful and veggie-packed meal.
Spicing it Up:
- For a kick of heat, add red pepper flakes to the steak bites while searing or sprinkle them on top before serving.
- You can also infuse some spice into the mashed potatoes by adding a pinch of cayenne pepper or a dollop of sriracha while mashing.
This comprehensive guide has equipped you with all the knowledge and techniques to create this restaurant-worthy garlic butter steak bite dish with creamy mashed potatoes, broccoli florets, and cheddar bay biscuits at home. So, fire up your stove, gather your ingredients, and get ready to indulge in a delicious and satisfying meal that's sure to impress your taste buds and your guests!
This garlic butter steak bites recipe with creamy mashed potatoes, vibrant broccoli florets, and buttery cheddar bay biscuits offers a complete and satisfying meal. The beauty lies in its versatility. Are you craving a quick weeknight dinner? Pan-fry the steak and whip up some mashed potatoes for a speedy yet delicious meal. Looking to impress for a special occasion? Elevate the dish with homemade cheddar bay biscuits and a beautiful plate presentation.
No matter the occasion, this recipe provides a delicious and customizable foundation for a meal everyone will enjoy. So, experiment with the variations, personalize your plate presentation, and most importantly, have fun creating and savoring this delightful dish!
Special-Credit: hollyandrenee.com
Did you know?
This garlic butter steak bites recipe with creamy mashed potatoes, vibrant broccoli florets, and buttery cheddar bay biscuits offers a complete and satisfying meal.
- Ingredients:
- 1 pounds ½ sirloin steak (cut into bite-sized pieces)
- 1 tablespoon olive oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 2 tablespoons unsalted butter
- 4 cloves garlic (minced)
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup chopped parsley (for garnish, optional)
- 2 pounds russet potatoes (or Yukon Gold potatoes)
- 4 cloves garlic, minced
- ½ cup milk (whole milk for extra richness)
- ¼ cup unsalted butter, softened
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh chives (optional, for garnish)
- 1 head of broccoli, cut into florets
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth (or vegetable broth)
- 1 cup milk (whole milk for extra richness)
- 1 cup shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (optional)
- ¼ cup panko breadcrumbs (optional, for topping)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 teaspoon garlic powder (not garlic salt)
- ½ cup unsalted butter, cold and cut into cubes
- 1 cup sharp cheddar cheese, shredded
- 1 ¼ cup buttermilk (or make your own with 1 cup milk + 1 tablespoon vinegar or lemon juice, let sit for 5 minutes)
Heat the pan: Add olive oil to a large skillet and heat it over high heat.
Season the steak: Season the steak bites generously with salt and pepper.
Sear the steak: Once the oil is hot, sear the steak bites in a single layer for 2-3 minutes per side, or until browned on the outside but still pink in the center. You may need to work in batches to avoid overcrowding the pan, which can lower the cooking temperature.
Remove steak: Once seared, transfer the steak bites to a plate and tent with foil to keep warm.
Make the garlic butter: Reduce the heat to medium. Add the butter to the pan and let it melt. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
Combine and serve: Pour the garlic butter over the cooked steak bites and toss to coat them evenly. Garnish with chopped parsley (optional) and serve immediately.
Let the steak come to room temperature: Before cooking, take the steak out of the refrigerator and let it sit at room temperature for 30 minutes. This will help it cook more evenly.
Don't overcrowd the pan: If you overcrowd the pan, the steak will steam instead of sear, resulting in a less flavorful dish.
Desired doneness: Cooking times may vary depending on the thickness of your steak bites and your desired level of doneness.
Internal temperature: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the internal temperature should be 145°F (63°C).
Boil potatoes: In a large pot, cover potatoes with water and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well.
Cook garlic: While potatoes are boiling, heat 1 tablespoon butter in a small skillet over medium heat. Add garlic and cook for 30 seconds, or until fragrant. Be careful not to burn the garlic.
Mash potatoes: Return potatoes to the pot and mash with a potato masher or hand mixer until mostly smooth. Leave some small chunks for texture, if desired.
Add milk and butter: Gradually stir in warm milk and remaining butter until desired consistency is reached. Season with salt and pepper to taste.
Serve: Garnish with chopped chives (optional) and serve immediately.
- Use warm milk to prevent the mashed potatoes from becoming lumpy.
- For extra creamy mashed potatoes, use a ricer to mash the potatoes.
- Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk.
Preheat oven: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Cook broccoli: In a large pot of boiling water, blanch the broccoli florets for 2-3 minutes. Drain well and set aside.
Sauté onion and garlic: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes, or until softened. Add the minced garlic and cook for an additional minute, until fragrant.
Make the roux: Stir in the flour and cook for 1 minute, stirring constantly. This roux will help thicken the sauce.
Whisk in liquids: Gradually whisk in the chicken broth and milk, stirring constantly until smooth. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
Add cheese and spices: Remove from heat and stir in the cheddar cheese, Parmesan cheese, salt, pepper, and thyme (if using).
Assemble and bake: Pour the cheese sauce into the prepared baking dish. Add the cooked broccoli florets and stir gently to combine. Sprinkle the top with panko breadcrumbs (optional) for a crispy topping.
Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- For a richer flavor, use leftover roasted chicken instead of chicken broth.
- Add other vegetables like diced carrots, peas, or cauliflower.
- If you don't have panko breadcrumbs, you can use crushed crackers or crumbled cornbread for the topping.
- Leftover cheesy broccoli casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Preheat oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Whisk dry ingredients: In a large bowl, whisk together flour, baking powder, sugar, salt, and garlic powder.
Cut in butter: Using a pastry cutter, your fingertips, or two forks, cut the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs. There should be some pea-sized butter pieces remaining.
Incorporate cheese: Add the shredded cheddar cheese and toss with the dry mixture to coat.
Add buttermilk: Pour in the buttermilk and gently mix with a spoon or spatula until just combined. Don't overmix, as this will make the biscuits tough. The dough will be slightly sticky.
Shape and bake: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each biscuit for spreading.
Bake: Bake for 12-15 minutes, or until golden brown and cooked through.
- For extra cheesy goodness, sprinkle some additional shredded cheese on top of the biscuits before baking.
- Use room temperature buttermilk for a slightly softer biscuit.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- For a crispy exterior, brush the tops of the biscuits with melted butter before baking.
- Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, or in the freezer for up to 3 months. Reheat in the oven at 350°F (175°C) for a few minutes until warmed through.
